Mile High Pound Cake Recipe
The Mile High Pound Cake is a rich, buttery dessert known for its light, fluffy texture. It combines simple ingredients like butter, sugar, eggs, flour, and vanilla, with a touch of baking powder for lift. The cake is mixed until smooth, then baked at a low temperature to ensure even cooking. The result is a moist, tender cake that rises impressively high. Perfect for special occasions, it can be served plain or with fruit, whipped cream, or glaze.
Equipment
- Electric stand or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 12-cup bundt pan or tube pan
- Cooling rack
- Oven
Ingredients
- 4 cups all-purpose flour sifted
- 1 teaspoon baking powder
- ½ cup buttermilk at room temperature
- ½ tablespoon butter vanilla emulsion
- 2 cups unsalted butter softened
- 4 oz cream cheese softened
- 4 cups granulated sugar
- ½ teaspoon salt
- 8 large eggs at room temperature
- 1½ tablespoons pure vanilla extract
- ½ tablespoon lemon extract
- 3 tablespoons vegetable oil
- 3 tablespoons butter flavored shortening
Instructions
- Preheat your oven to 325°F (163°C). Generously grease and flour a 12-cup bundt or tube pan. Set aside.
- In a large mixing bowl, cream together the softened butter, cream cheese, shortening, and vegetable oil until smooth and fluffy (about 4–5 minutes on medium-high speed).
- Gradually add the granulated sugar, continuing to beat until the mixture is light and creamy (about 5–7 minutes).
- Beat in the eggs, one at a time, mixing well after each addition to ensure full incorporation.
- Stir in the vanilla extract, lemon extract, and butter vanilla emulsion.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the batter, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined do not overmix.
- Pour the batter evenly into the prepared pan. Bake at 325°F (163°C) for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow the cake to cool in the pan for 10–15 minutes. Carefully invert onto a wire rack and allow to cool completely.